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INGREDIENTS: (serves 4)
380 ml. whole milk
130 g ALMENDRINAalmond cream
5 gelatine sheets
250 ml. cream
For the sauce:
80 g. chocolate cut into pieces
40 g. butter
100 g. cream
toasted almonds
PREPARATION:
Soak the gelatine in cold water. Drain and dissolve in two tablespoons of hot water. Mix milk and ALMENDRINA almond cream together and heat slightly. Dissolve the gelatine and water into the mixture and set it aside without letting it solidify.
Lightly whip the cream and add it to the almond custard mixture. Pour into dessert cups and refrigerate for at least two hours.
For the sauce: bring the cream and the butter to a boil. Remove from heat and add the chocolate. Stir gently until melted. Set aside for a few minutes. Serve over the custard and garnish with toasted almonds on top.
 INGREDIENTS:
300 g. rice
3/4 l. almond milk
(dissolve ALMENDRINA in water to taste
1/2 l. water
100 g. sugar
lemon rind
cinnamon stick
PREPARATION:
Boil the rice in water for ten or twelve minutes.
Heat ALMENDRINA almond milk, pieces of lemon rind, and a bit of cinnamon stick in a separate saucepan. When the milk begins to boil, pour it over the rice and continue cooking over low heat.
Remove from heat after ten minutes. Remove lemon rind and cinnamon stick if desired. Add the sugar, mix well and divide into four individual moulds.
Let set in a cool place and serve for dessert once thoroughly cooled.
INGREDIENTS:
150 g. toasted almonds
300 g. sugar
1 + _ l. milk
6 eggs
1 spoonful of flour
1 pinch of salt
2 spoonfuls of ALMENDRINA almond cream
PREPARATION:
Grind the toasted almonds and mix with them and the sugar into _ litre of milk. Heat for 10 to 15 minutes. Remove from heat and pour through a fine strainer.
In a separate bowl, beat together the yolks of the six eggs, the two spoonfuls of ALMENDRINA almond cream, the remaining 200 g. of sugar, the pinch of salt, and the remaining _ litre of milk.
Cook over medium heat until it begins to thicken. Let cool and add the milk that had previously been cooked with the almonds. In a separate bowl, beat the six egg whites until fluffy. Mix the beaten egg whites into the custard and refrigerate.
Serve in dessert cups
INGREDIENTS:
150 g. toasted almonds (ground
100 g. sugar
100 g. powdered potato puree
4 eggs
1/2 lemon rind
a pinch of salt
ALMENDRINA almond cream
PREPARATION:
Beat the four egg yolks and in a separate bowl, beat the egg whites until stiff. In a large bowl, mix together the yolks, the whites, the sugar, the potato powder, the lemon rind and a pinch of salt.
Add the ground toasted almonds. Mix all the ingredients together well and pour into a mould lined with heavily greased paper.
Bake in the oven at 190º C and remove the cake as it starts to turn golden. After removing it from the mould, cover with ALMENDRINA, sprinkle with sugar and ground almonds and serve.
INGREDIENTS (serves 4):
100 g. blanched almonds
1/4 l. milk
2 eggs
170 g. flour
2 spoonfuls powdered sugar
1 spoonful melted butter
160 g. ALMENDRINA almond cream
2 glasses cognac
salt
PREPARATION :
In a bowl, mix the flour, powdered sugar and a pinch of salt. Make a crater in the middle and put in the two eggs and a little milk. Mix gradually until it forms a smooth batter without lumps. Beat in the remaining milk and the melted butter.
Before cooking the crepes let the batter sit for 20 to 30 minutes.
Cook each crepe in a sauté pan, sprinkling with blanched almonds while the batter is wet.
Fill the crepes with a spoonful of ALMENDRINA concentrated almond cream and a few more blanched almonds. Roll them and place in a metal pan or baking dish.
When all the crepes are finished, pour heated cognac over them. Light the cognac and serve the crepes after the flames die out.
INGREDIENTS :
1 l. water
300 g. ALMENDRINA almond cream
5 egg yolks
30 g. corn starch
flavours: vanilla – chocolate – strawberry, etc…
PREPARATION:
Dissolve ALMENDRINA cream in water. In a bowl mix the egg yolk with the corn starch, a little of the dissolved almond cream and the flavour you have chosen. Stir until smooth and there are no lumps of corn starch. Add the remaining dissolved ALMENDRINA and cook over low heat until somewhat thick (like a custard).
Remove from heat and cool. Place cooled mixture in the freezer, removing from time to time to mix. Leave in freezer until thoroughly frozen.
INGREDIENTS :
100 g. almond flour
50 g. glazing sugar
2 spoonfuls of cognac
1 spoonful of orange liqueur
1 lemon
2 egg yolks
160 g. white sugar
2 spoonfuls ALMENDRINA almond cream
PREPARATION:
Mix well the almond flour, glazing sugar, cognac, orange liqueur, egg yolks and the rind of the lemon.
Add two spoonfuls of ALMENDRINA almond cream; when the dough is well mixed, form pieces in the shape and size of dates.
Cook the white sugar and spoonful of water in a small saucepan until becomes a golden caramel.
Remove the caramel from heat.
With a toothpick or similar, pick up the almond dates and dip them in the caramel.
Place them on a greased paper until they cool and then put them in individual ridged paper moulds.
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